User Manual

◊ 2 teaspoons

butter

◊ 2 teaspoons

olive oil

◊ 3 tablespoons

ﬁnely chopped shallot

◊ 1-¼ cups

uncooked Arborio rice

◊ ½ cup

Holland House

White Cooking Wine

◊ 3 cups

chicken broth

◊ ½ teaspoon

salt

◊ 2 cups

baby spinach

◊ ¼ cup

grated Parmesan cheese

◊ 2 tablespoons

pine nuts, toasted*

*To toast pine nuts, spread in single

layer in heavy skillet. Cook and stir

over medium heat 1 to 2 minutes or

until nuts are lightly browned.

ingredients

1. Melt butter in medium skillet over medium heat; add oil.

Add shallot; cook and stir until softened but not browned.

2. Stir in rice; cook 2 minutes or until well coated. Stir in wine; cook

until reduced by half. Remove to CROCK-POT

slow cooker.

Stir broth and salt into CROCK-POT

slow cooker. Cover; cook

on HIGH 2 to 2-½ hours or until rice is almost cooked but still

contains a little liquid.

3. Stir in spinach. Cover; cook on HIGH 15 to 20 minutes

or until rice is tender and creamy. Gently stir in cheese

and pine nuts just before serving.

Spinach Risotto

ingredients instructions

PREP: 5 mins

COOK: 2-¼ to

2-¾ HIGH

SLOW

COOKER

SERVINGS